Barbecue Pork Leg with Grilled Summer Vegetables

• handful of bay leaves
• handful of rosemary

  sprigs

• handful of thyme
• garlic cloves↗4
• olive oil↗3 ст. л. tbsp
• apple cider vinegar↗4 ст. л. tbsp
• 2–3 kg boneless, skinless pork leg

  flattened into one piece

• handful of parsley

  leaves, chopped

• fennel bulbs↗2

  sliced wedges, fronds separated

• bunch of green onions↗

  green parts thinly sliced and set aside, white part trimmed but left whole

• red pepper↗1

  seedless, cut into large pieces

• yellow pepper↗1

  seedless, cut into large pieces

• zucchini3

  cut into long diagonal slices

• olive oil↗2 ст. л. tbsp
• juice of half a lemon↗

Step-by-step instructions

1. 1

   In a mortar, crush the bay leaves, rosemary and thyme together with the garlic, add olive oil and 1 tbsp apple cider vinegar, season to taste. Rub the meat with the resulting mixture and let it marinate. The marinade can be prepared up to 24 hours in advance.

2. 2

   Set aside the fennel fronds and sliced green onions, and toss the remaining vegetables with 1 tbsp olive oil and a pinch of spices. Arrange the charcoal on the grill with a high mound on one side and a lower one on the other. Light the grill and, once the coals are ashed, grill the vegetables (watch that the green onions don’t fall through the grates) until lightly charred and tender. Transfer them to a bowl, dress with the remaining olive oil and the juice of half a lemon, sprinkle with fennel fronds and the sliced green onions, and set aside.

3. 3

   Now prepare the pork leg. Heat the grill to a medium‑low heat—the coals should turn gray, adding fresh coals occasionally to keep the fire alive. Place the leg on the coolest part of the grill, fat side down, and sear for about 20 minutes until a golden crust forms (cover with a lid if needed). Using tongs, turn the meat and continue cooking for about 1 more hour, turning and moving it occasionally until the thickest part feels firm to the touch and the juices show a pink hue when pierced with a skewer. If using a thermometer, the internal temperature should reach 65 °C or higher. (For organic pork a slight pinkness is allowed, but it must not be undercooked.)

4. 4

   When the leg is done, transfer it to a platter, sprinkle with chopped parsley, drizzle with the remaining vinegar and let it rest in a warm place for 15 minutes so the meat “relaxes”. Slice the leg into thin slices and serve with the freshly cooked vegetables and the vinegar sauce that remained from the resting.